I can't stop making this ANTI-INFLAMMATORY Harissa Butter Beans Recipe

Ingredients

• 2 cans Butter Beans (Low‑sodium, 15 oz each, drained and rinsed)
• 2 tablespoons Harissa Sauce (Mild heat; adjust to taste)
• 0.25 cup Sun‑Dried Tomatoes (Packed in oil, drained and roughly chopped)
• 4 cups Dino Kale (Shredded; can substitute curly kale or spinach)
• 2 pieces Shallots (Minced; can use red onion as substitute)
• 3 cloves Garlic (Minced; can use pre‑minced garlic)
• 1 cup Vegetable Broth (Low‑sodium)
• 1 cup Unsweetened Soy Milk (Provides protein and creaminess; can use unsweetened almond, coconut or cashew milk)
• 2 tablespoons Nutritional Yeast (Gives a nutty, cheesy flavor; high in B12)
• 2 tablespoons Plant‑Based Parmesan (Optional, for extra cheesy note)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Red Pepper Flakes (For a subtle kick)
• 1 tablespoon Olive Oil (For sautéing)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Coconut Milk (optional topping) (Drizzled on top before serving)
• 4 slices Sourdough Bread (Toasted; optional serving accompaniment)

Instructions

1. Prep All Ingredients

   Mince the garlic cloves, roughly chop the shallots, shred the kale, and roughly chop the sun‑dried tomatoes. Drain and rinse the butter beans.

   Time: PT10M

2. Sauté Shallots

   Heat 1 tbsp olive oil in a stainless steel skillet over medium heat. Add the minced shallots and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic

   Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly to avoid burning.

   Time: PT2M

   Temperature: Medium heat

4. Incorporate Sun‑Dried Tomatoes

   Stir in the chopped sun‑dried tomatoes and cook for about 1 minute to release their flavor.

   Time: PT1M

   Temperature: Medium heat

5. Add Butter Beans

   Add the drained butter beans to the skillet, stirring to coat them with the aromatics. Cook for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Stir in Harissa

   Add 2 tbsp mild Harissa sauce, mixing well so the beans are evenly colored. Cook for 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Add Liquid Base

   Pour in 1 cup unsweetened soy milk and 1 cup vegetable broth. Increase heat to bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑high heat to simmer

8. Season the Stew

   Season with salt, black pepper, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes, and optional plant‑based parmesan. Stir and let cook for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Add Kale and Finish

   Fold in the shredded kale (or spinach) and cook until wilted, about 5 minutes. If the stew looks too thick, add a splash more broth or soy milk.

   Time: PT5M

   Temperature: Medium heat

10. Plate and Garnish

    Remove from heat. Drizzle a teaspoon of coconut milk and a little extra Harissa on top if desired. Serve with toasted sourdough bread.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

18 g

Fat

6 g

Fiber

5.5 g